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Garden Ratatouille

2 tablespoons olive oil
1 medium onion, coarsely chopped
2 small eggplants
1 large red bell pepper, de-seeded, cut in one-inch squares
1 large green bell pepper, de-seeded, cut in one-inch squares
1 handful green beans, ends snapped, cut in half and steamed for 3 minutes
8 oz package mushrooms, sliced thickly or quartered
4 large ripe tomatoes, skin removed (see note), cut in cubes
2 large cloves garlic, thinly sliced
1 teaspoon dried marjoram
1 teaspoon dried thyme
1/2 to 1 teaspoon sea salt
1/2 teaspoon ground black pepper
handful of fresh basil leaves, torn in pieces

Cut eggplants lengthwise in half, cut each half lengthwise in
strips, then cut strips crosswise in one-inch cubes. To skin
tomatoes, make a shallow X-shaped cut in each tomato, drop tomatoes
in a pot of boiling water and let sit for 30 seconds, immediately
remove with a slotted spoon and drop tomatoes in a bowl of ice
water. Let sit for a few minutes. The skins should have started
coming loose so you can peel them right off.

In a wok or other large, deep frying pan, heat the olive oil over
medium heat. Add the onion, lower heat, and saute onion a few
minutes until translucent. Add eggplant, bell pepper and green
beans and continue to saute for another five minutes. Add mushrooms,
tomatoes and garlic and saute a further five minutes until the
vegetables are tender but not mushy. The vegetables should have
released their juices so that you have at least some broth. Towards
the end stir in the dried herbs, salt and pepper and garnish with
the torn basil leaves. Serve over creamy mashed potatoes or polenta.


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